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Pâté
Paella
Panbroil, to
Pancake
Papaya
Papillote
Paprikash
Parboil, to
Pare, to
Parfait
Parmigiana
Parsnip
Pasta
Pasteurization
Pastry
Pea
Peach
Peanut Butter
Pear
Pear Chart
Peel, to
Pepper
Pepper Sauce
Persimmon
Pesto Sauce
Petit Four
Phyllo
Pie
Pierogi
Pilaf
Pinch
Pinch, to
Pineapple
Pita
Pizza
Plum
Plum Sauce
Poach, to
Polenta
Pomegranate
Poppy Seed
Potato
Poultry
Preserve, to
Preserves
Primavera
Prune
Pudding
Puff Pastry
Pumpkin
Purée, to
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Poppy Seed
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Poppy seeds are the very tiny bluish-grey to black ripe seeds of the opium poppy plant, which is native to the Mediterranean region. It takes about 900,000 seeds to make one pound. They are available whole, ground and as a sweetened poppy seed filling. Roasting or crushing poppy seeds enhances their nutty flavor. Ground sweetened poppy seeds are used as a filling for a variety of pastries, cakes, coffee cakes and other baked goods. Whole poppy seeds are used in salad dressings and sprinkled on breads and baked goods. They are popular in Middle Eastern, Indian and Central European cuisines, especially German and Bohemian.
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